Re: What Cocktail Are Enjoying Spring '13?

In preparation for my Derby trip next week, I made my first mint julep of the year using the 4R 100th Anniversary SB. I've always thought that older, woodier bourbon works best in a julep, and this 17 yo 4R is doing just fine!

Re: What Cocktail Are Enjoying Spring '13?

Do you have to stir it with a peacock feather for it to be a real cocktail?

At a minimum!

Originally Posted by ratcheer

It looks like my cocktail this Spring is going to be the Negroni. I am making them with 1 oz each of Tanqueray gin, Campari, and Carpano Antica Formula vermouth. This is basically Cocktail Heaven!

Tim

There exists a cocktail called the Negroni Sbagliato, a fact I only unearthed while researching the Sbagliato Grosso. It is a Negroni (or more appropriately, an Americano) with sparkling white in place of gin, or soda water, take your pick. I look forward to making one.

In rocks glass, press- not muddle- strawberry. Add rest of ingredients and ice, stir and enjoy with twists of orange and lemon.

The Negroni has always been too vermouthy for me. The Grosso de-emphasises the vermouth and shines the limelight on bright fruit, Campari, and anise. Worth a go if you're in the mood for experimentation.

Re: What Cocktail Are Enjoying Spring '13?

Originally Posted by Alphanumeric

At a minimum!

There exists a cocktail called the Negroni Sbagliato, a fact I only unearthed while researching the Sbagliato Grosso. It is a Negroni (or more appropriately, an Americano) with sparkling white in place of gin, or soda water, take your pick. I look forward to making one.

I definitely think of the Negroni Sbagliato as more of an Americano variation and I have heard it suggested that it should be called an Americano Migliorato rather than a Negroni Sbagliato!

That yella whiskey runnin' down my throat like honey dew vine water and I took another slash…

Re: What Cocktail Are Enjoying Spring '13?

Just about a month ago, I enjoyed a cocktail I don't have often enough. First, I don't actually drink cocktails often and second, I don't get this one often enough. But I digress. So about a month ago I was in New Orleans. It had been awhile since I visited the Sazerac Bar in the Roosevelt Hotel. I enjoyed the Sazerac cocktail this time so well I had a second. Made just the way I like it.

1 cube sugar

1½ ounces (35ml) Sazerac Rye Whiskey or Buffalo Trace Bourbon

¼ ounce Herbsaint

3 dashes Peychaud's Bitters

Lemon peel

Pack an Old-Fashioned glass with ice
In a second Old-Fashioned glass place the sugar cube and add the Peychaud's Bitters to it, then crush the sugar cube
Add the Sazerac Rye Whiskey to the second glass containing the Peychaud's Bitters and sugar
Empty the ice from the first glass and coat the glass with the Herbsaint, then discard the remaining Herbsaint
Empty the whiskey/bitters/sugar mixture from the second glass into the first glass and garnish with lemon peel

Ah, yes. The spice of the rye, the gentle sweetness, the alluring devil....

(and soon, very soon, I must make my first Mint Julep of the season! I hope my mint is growing!)

Re: What Cocktail Are Enjoying Spring '13?

Re: What Cocktail Are Enjoying Spring '13?

switching it up from bourbon and whiskey in general. having a gin and tonic tonight (hendricks and q tonic). i for got how much i like these. maybe move to some martin miller's westbourne with rocks and a twist.